I developed these muffins for a client who worked long hours and was looking for some easy, wholefood ideas to get him off the packet savoury snacks. I’ve made sure these cheese and vegetable muffins are filling, tasty and of course, healthy.
Like most savoury muffins, they’re not very forgiving if overcooked. To avoid them getting to too dry, keep your eye on them as they approach the cooking time and test by putting a skewer into one. If it comes out with only a few (or no) crumbs stuck on, they’re done.
Cheese and Vegetable Muffins
2 cups wholemeal self-raising flour
1 teaspoon baking powder
3/4 cup grated zucchini (or shredded spinach)
3/4 cup grated carrot (or pumpkin or sweet potato)
3/4 cup frozen corn kernels, defrosted
1 cup grated cheese
1/2 cup canola oil
1/2 cup milk
- Preheat oven to 170 C (fan forced)
- Line a muffin tin with muffin cases or spray with oil
- Lightly mix all ingredients in a mixing bowl until just combined.
- Spoon into muffin tins
- Bake for 15 minutes or until just cooked through.
Delicious as they are or cut in half and spread with a little cream cheese or ricotta. If you’re feeling a little fancy or feeding a crowd, serve them halved with tomato relish on the side.
These cheese and vegetable muffins freeze well, just wrap them tightly in glad wrap or squeeze the air out of a ziplock bag.
If you’re making this for toddlers or children, make them a little smaller so you get 24 muffins and take them out at 12 minutes.